Pakistani
Chicken daliya
A savoury broken wheat porridge for steady energy.
- 45minutes
- 4servings
- 372kcal each
- 26gprotein
Ingredients
For 4 servings.
- Broken wheat (daliya) 200 g
- Chicken 400 g
- Onions 1
- Ginger garlic paste 1 tbsp
- Turmeric ½ tsp
- Cooking oil 1 tbsp
- Lemons 1
What you will need
Heavy pot with lid, Wooden spoon, Two forks (to shred chicken)
Method
-
1
Rinse the daliya 2 min
Rinse the broken wheat in a sieve and drain.
Ready when: Water runs clear.
-
2
Cook onion and chicken 8 min
Chop the onion. Heat the oil, cook the onion until soft, add ginger garlic paste, turmeric and salt for 1 minute, then the chicken pieces for 4–5 minutes.
Ready when: Chicken is white on the outside.
-
3
Simmer with daliya 25 min
Add the daliya and water (6 cups per cup of daliya). Bring to a boil, then cover partly and simmer on low, stirring every 5 minutes so it does not stick.
Ready when: Daliya is soft and the texture is porridge-like.
-
4
Shred the chicken 4 min
Take out the chicken, shred it with two forks (remove any bones) and stir it back in. Add hot water if it is too thick.
Ready when: Chicken is in thin threads throughout.
-
5
Finish with lemon 1 min
Taste for salt, squeeze in lemon and serve warm.
Ready when: Warm, soft and lightly tangy.
Cook Chicken daliya from what you already have.
The app checks your pantry first, scales the recipe for your table, builds the shopping list for what is missing and keeps the timers running while you cook.
